Extraction of curcuminoids from deflavored turmeric (Curcuma longa L.) using pressurized liquids: Process integration and economic evaluation |
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| Affiliation: | 1. LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas CEP 13083-862, SP, Brazil;2. EDTI–Process Improvement, Rua José Ponchio Vizzari, 312, Campinas CEP 13085-170, SP, Brazil;1. Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, 300457, PR China;2. Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, 300457, PR China;3. School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, PR China;1. School of Food Science and Engineering, Harbin Institute of Technology, 73, Huanghe Road, Harbin, Heilongjiang 150090, PR China;2. College of Pharmaceutical and Food Science, Tonghua Normal University, 950, Yucai Road, Tonghua, Jilin 134001, PR China;3. Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada;1. LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas CEP 13083-862, SP, Brazil;2. School of Applied Sciences (FCA), University of Campinas (UNICAMP), R. Pedro Zaccaria, 1300, 13484-350, Limeira, São Paulo, Brazil;3. EDTI—Process Improvement, Rua José Ponchio Vizzari, 312, Campinas CEP 13085-170, SP, Brazil;1. College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, China;2. Collaborative Innovation Center of Yangtze River Region Green Pharmaceuticals, Zhejiang University of Technology, Hangzhou, China |
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| Abstract: | Pressurized liquid extraction (PLE) of curcuminoids from deflavored turmeric rhizomes was optimized. The rhizomes were initially deflavored by extraction with supercritical CO2. Immediately after SFE, PLE process was performed using ethanol as the solvent and a static extraction time of 20 min, and the independent variables were the temperature (333–353 K) and pressure (10–35 MPa). The results indicate that the optimum extraction temperature and pressure were 333 K and 10 MPa, respectively. PLE required three and six times less extraction time than low-pressure solvent extraction and Soxhlet extraction, respectively, to produce similar extraction yields. The cost of manufacturing (COM) decreased from US$ 94.92 kg−1 to US$ 88.26 kg−1 when the capacity of the two-extractor system increased from 0.05 m3 to 0.5 m3 and from US$ 94.92 kg−1 to US$ 17.86 kg−1 when the cost of the raw materials decreased from US$ 7.91 kg−1 to US$ 0.85 kg−1 for a two 0.05 m3 extractor system. |
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| Keywords: | Turmeric Curcuminoids Pressurized liquid extraction Extraction parameters Economic analysis Cost of manufacturing |
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